Save A cozy family-friendly mashup of chili and mac & cheese all in one pot for easy cleanup.
I first made this chili mac for a busy weeknight and it quickly became a staple. Everyone loved the blend of classic chili flavor with tender macaroni.
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Ingredients
- Ground turkey: 1 lb
- Kidney beans: 1 can (15 oz), drained
- Elbow macaroni: 1 cup, uncooked
- Diced tomatoes: 1 can (14 oz)
- Chili powder: 2 tbsp
- Water: 2 cups
- Shredded cheddar cheese: ½ cup for topping (optional)
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Instructions
- Brown the Turkey:
- In a large pot, brown ground turkey over medium heat.
- Combine Ingredients:
- Add beans diced tomatoes macaroni chili powder and water.
- Mix & Cook:
- Stir well bring to a boil.
- Simmer:
- Reduce heat and simmer covered for 15 minutes until pasta is tender.
- Finish & Serve:
- Sprinkle with cheddar cheese if desired. Serve hot.
Save Sharing this chili mac on chilly evenings always brings my family together around the table.
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Required Tools
Large pot spoon lid
Allergen Information
Contains wheat (gluten) dairy (if cheese added)
Nutritional Information
Calories: 410 Total Fat: 14 g Carbohydrates: 36 g Protein: 32 g per serving
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This chili mac is just as good leftover for lunch the next day. Enjoy every comforting bite!
Recipe Guide
- → Can I substitute ground turkey with another protein?
Yes, you can use ground beef, chicken, or meatless crumbles for this dish. Adjust cooking time as needed.
- → How can I make this gluten-free?
Replace regular elbow macaroni with a gluten-free pasta option to suit dietary needs without sacrificing taste.
- → What other vegetables can I add?
Bell peppers, corn, or zucchini all work well for added nutrition and flavor. Stir them in during cooking.
- → Is cheese necessary for this dish?
Cheddar cheese adds richness but is optional. Try with other cheese varieties or omit for a dairy-free version.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container. Reheat on the stove or in the microwave until hot.
